trans fatty acid


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Related to trans fatty acid: polyunsaturated fatty acid

trans fatty acid

n.
An unsaturated fatty acid produced by the partial hydrogenation of vegetable oils and present in hardened vegetable oils, most margarines, commercial baked foods, and many fried foods. An excess of these fats in the diet is associated with high LDL cholesterol levels, low HDL cholesterol levels, and an increased risk of coronary heart disease.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

trans fat

An unsaturated fat containing a trans—i.e., the carbon moieties on the two sides of the double bond point in opposite directions—(E)- isomer. Trans fats (TFs) are not found in nature; minimal TFs are present in animal fats. TFs are abundant in margarines, frying fats and shortenings, and are formed when polyunsaturated fat-rich vegetable and marine oils and vegetable shortenings are “hardened” by partial hydrogenation, producing fats with a firmness and consistency desired by both food manufacturers and consumers. The most abundant TF is elaidic acid and its isomers, which are 18-carbon molecules with one double bond.

TFs comprise 6 to 8% of the daily per capita consumption of fat in developed nations; health experts recommend reduction of TFs to trace amounts, as increased dietary TFs result in increased total and LDL-cholesterol, reduced HDL-cholesterol and an increased risk of coronary artery disease.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

trans fatty acid

An unsaturated fatty acid–present in minimal amounts in animal fat–prepared by hydrogenation, which ↑ serum cholesterol Cardiovascular disease ↑ TFAs have a relative risk of 1.4 for CAD in ♂ in the upper quintile for intake of TFAs, and 1.4 for breast CA in ♀ in the highest quartile for TFA consumption. See Fatty acids Clinical nutrition TFAs are abundant in margarines, frying fats and shortenings; TFAs comprise 6–8% of ± 120 g/day/person fat consumption in developed nations; the most abundant TFA is elaidic acid; ↓ dietary TFA result in ↓ total cholesterol; the ratio of total cholesterol to HDL-C is lowest after consumption of soybean oil; Cf Cisfatty acid, Fatty acid, Fish, HDL-cholesterol, LDL-cholesterol, Olive oil, Polyunsaturated fatty acid, Tropical oils, Unsaturated fatty acid.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.

trans fat·ty ac·id

(tranz fa'tē as'id)
Trans form of a monounsaturated fatty acid usually produced as a result of the hydrogenation of polyunsaturated plant oils during industrial processing.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
References in periodicals archive ?
Siddiqui, "Trans fatty acids: Induction of a pro-inflammatory phenotype in endothelial cells," Lipids, vol.
[20] Food Safety Commission in Cabinet Office, "Estimation of trans fatty acid intake," in Trans Fatty Acids in Food, pp.
TABLE 2: Trans fatty acid composition in soybean oil extracted by EAEP from extrudates at various extrusion temperatures under the condition of fixed feed moisture (14%) and rotational screw speed (200 rpm).
Trans fatty acids: Current contents in Canadian foods and estimated intake levels for the Canadian population.
In pregnant rats and rat pups, Larque, Zamora, and Gil (2001) confirmed that trans fatty acids cross the placenta and are incorporated into fetal rat tissue.
Age and sex-adjusted Spearman correlation coefficients were 0.31 (P<0.0001) for trans fatty acids and 0.14 (P <0.0001) for polyunsaturated fatty acids.
The researchers reviewed blood samples from over 14,000 adults, and measured trans fatty acid blood levels in 479 men with prostate cancer and 491 age-matched controls.
In general, there were no differences in the median levels of other types of trans fatty acids between cases and controls, Dr.
The major additional fatty acids included in our database were trans fatty acids, for which there is an increasing interest but little data.
* On diet, more evidence is showing that trans fatty acids (found in partially hydrogenated oils used in commercially baked goods and fast foods -- but also found in products from ruminant animals) seem to be associated with seriously increased risk of heart attacks.